The Chunky Chef · by The Chunky Chef★ 4.9 (115)
Instant Pot Mac and Cheese
NUTRITION · PER SERVING9M COOK
CAL 25%·PRO 40%
CARBS 46G37% OF CAL
2G FIBER3G SUGAR40G OTHER
FAT 26G48% OF CAL
14G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ultra-creamy Instant Pot mac and cheese with a velvety, smooth cheese sauce made from cheddar and heavy cream. Packed with flavor from spices and mustard, it's an easy weeknight main that cooks in minutes.
mainamericanpasta🥘 pressure cooker
View the full recipe on The Chunky Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 oz dried elbow pasta
- 2 cups reduced sodium chicken broth
- 2 cups water
- 2 Tbsp butter
- 1 tsp hot sauce ((optional))
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp dried mustard powder
- 1/4 tsp onion powder
- 2 1/2 cups shredded cheddar cheese ((mild, medium, or sharp - use personal favorite))
- 1 cup shredded colby jack cheese
- 1/2 - 1 cup heavy cream
At a glance
PER SERVING · TIME 9M
CAL 25%·PRO 40%
CARBS 46G37% OF CAL
2G FIBER3G SUGAR40G OTHER
FAT 26G48% OF CAL
14G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 557mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 352mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 557MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.